Individual Chicken Wellingtons with Mornay Sauce
Craving something extraordinary? Try our recipe for Individual Chicken Wellingtons with Mornay Sauce! Tender boneless chicken is seared and seasoned, smeared with Dijon, topped with a minced, sautéed blend of mushrooms, shallot, and garlic, then wrapped in a buttery puff pastry and baked to golden perfection. Served with a creamy Mornay sauce, this is a culinary masterpiece that's sure to impress the table and the palate!
Serves: 4
Ingredients for the Chicken Wellingtons
- 2 boneless, skinless chicken breasts, cut in half
- Salt and black pepper
- 2 tablespoons olive oil
- 2 tablespoons butter
- 4 tablespoons Dijon mustard
- 2 sheets puff pastry, thawed
- 2 tablespoons half-and-half (for pastry wash)
Ingredients for the Mushroom Sauté (Duxelles)
- 2 medium shallots, finely minced
- 2 cloves garlic, finely minced
- 8 oz baby bella mushrooms, finely minced
- 1/4 cup dry white wine
- 1 tablespoon butter
- 2 tablespoons fresh thyme leaves
- 1/4 teaspoon Kosher salt
- Freshly ground black pepper
Ingredients for the Mornay Sauce
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 1-1/2 cups half-and-half
- 1/2 cup grated Gruyère cheese
- Salt, to taste
- Freshly ground black pepper, to taste
- Freshly grated nutmeg
Instructions
- Preheat oven to 400°F. Cut chicken breasts in half. Season with salt and pepper.
- Heat olive oil and butter in a skillet. Sear chicken 2–3 minutes per side until golden. Let cool slightly.
- Brush each chicken piece with Dijon mustard.
- Make the Duxelles: Sauté shallots, garlic, and mushrooms until browned and moisture is evaporated (10–15 min). Add white wine and cook off. Stir in butter, thyme, salt, and pepper. Let cool.
- Roll out each puff pastry sheet and cut into 2 squares. Spread mushroom mix on each square. Place chicken (mustard side down) on top.
- Wrap pastry around chicken and seal edges. Trim excess if needed. Place seam-side down on a parchment-lined sheet.
- Brush tops with half-and-half. Sprinkle with salt and pepper. Chill for 10 minutes.
- Bake 18–22 minutes until pastry is golden and chicken reaches 165°F.
- Make the Mornay Sauce: Melt butter in a saucepan, whisk in flour and cook 2–3 minutes. Gradually whisk in half-and-half until thickened.
- Remove from heat, stir in Gruyère cheese. Season with salt, pepper, and nutmeg.
- Let Wellingtons rest 5 minutes. Serve with a drizzle of Mornay sauce and garnish with thyme.